Go Back
+ servings
wire cooling rack with smores cookies on it filled with chocolate chunks and melted marshmallows

Vegan S'mores Cookies

The best Vegan Smore's Cookies filled with gooey vegan marshmallows & chocolate chunks for chewy cookies with crispy edges.
4.92 from 12 votes
Print Pin
Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 cookies


  • ½ cup room temperature vegan butter I used Earth Balance
  • ½ cup white organic sugar
  • ¼ cup brown sugar packed
  • 1 flax egg 1 Tbsp (8 grams) ground flaxseed mixed with 3 Tbsp water and left to sit 5-10 minutes
  • 1 teaspoon vanilla bean paste or 2 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 large vegan marshmallows each marshmallow should be broken into 6 pieces or use 20 mini marshmallows
  • cup chocolate chunks


  • First, add the room temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1 minute).
  • Next, add in the flax egg and vanilla bean paste and mix together for about 20 seconds.
  • Then, add in the all-purpose flour, baking powder, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a thick cookie dough forms.
  • Add the chocolate chunks and marshmallow pieces to the cookie dough and gently fold in with a spatula to evenly distribute throughout the dough. Then, cover with plastic wrap and add the bowl of dough to the fridge to chill for 1-2 hours.
  • About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
  • Then, use a cookie scoop to scoop out 12 evenly sized cookies (about 40-45 grams per cookie) and place on the baking sheet. Make sure to space the cookies at least 2 inch apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
  • Bake for 14-16 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
  • Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.
  • Serve the slightly cooled cookies and enjoy!


  • For this recipe, I recommend Dandies Vegan Marshmallows or mini marshmallows
  • If you would like to make the dough and freeze it scoop the dough into balls and freeze on a parchment-lined sheet pan in the freezer. Once frozen, transfer the cookies to a Ziploc bag or freezer-safe container. The baking time will need to be increased slightly for frozen cookies (usually 2-3 more minutes) so do keep that in mind!
  • Leftover cookies can be stored in the freezer in a closed container up to 1 month, in the fridge for 7 days, or at room temperature for 2-3 days. 
  • If using Miyokos butter or Earth Balance from a tub, add in 1-2 Tbsp (8-16 grams) additional flour to the recipe as these kinds of butter contain more moisture. I recommend making this recipe with Earth Balance baking sticks.


Serving: 1cookie | Calories: 213kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 58mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!